Linking up to OrgJunkie's Menu Monday.
Today's recipe is the EASIEST THING TO MAKE IN A CROCKPOT, EVER.
Line the bottom of the crock with small gold or red potatoes (whichever you prefer). You can add carrots, onions, or other stew veggies as you like (fresh, not frozen). I don't, because chopping that shit up takes time and this one is all about the quick before dashing off to something on short notice.
Lay a pork tenderloin on top. I love the applewood bbq flavor for reasons I'll describe later. This doesn't taste bad on the potatoes. If unflavored, toss in some rosemary (fresh or dried). The tenderloin CAN BE FROZEN SOLID. IT'S FINE.
Pour in enough water to cover the potatoes entirely, but don't come up much on the meat. That's why you want the potatoes down as evenly as possible.
Set to high for 6-8 hours if frozen, low for 6-8 hours if completely thawed pork.
I like to do 2 of the skinny tenderloins (overpacking the crock slightly) for RollOverLeftOvers. This makes the meat so tender that it falls apart when you fork it.
We save the remains (of which there is a lot, this is 2 portions for a family of 5) and our RollOver the next night is pulled pork sandwiches.
This will become a staple for one of my early morning raid days!
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